Tomatillo Green Enchilada Sauce

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 59.5
  • Total Fat: 3.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 80.2 mg
  • Total Carbs: 7.7 g
  • Dietary Fiber: 2.0 g
  • Protein: 1.2 g

View full nutritional breakdown of Tomatillo Green Enchilada Sauce calories by ingredient
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Number of Servings: 6


    4 cups tomatillos, whole (approx 5-8 tomatillos, depending on size)

    1/3 of an onion cut into a wedge

    1 jalapeņo pepper, halved, seeded

    1 head of garlic, top cut off

    1 tbs olive oil

    1 tbs mexican oregano (dried crumbled leaves -can use regular oregano if needed)

    1 tsp red pepper flake

    Salt and pepper to taste


I use this with my recipe for Avocado and Artichoke Enchiladas. It's awesome!


Line a pan with tinfoil and turn oven onto broil. Take whole tomatillos, halved jalapeņo, garlic bulb (head cut off to expose cloves), and onion wedge onto pan. Drizzle with olive oil and broil for 10 minutes (the veggies will start to brown and even look like they're burning). Remove and place into a sauce pan with vegetable stock. Cook on med-high heat for 5-10 minutes (until tomatillos can be squished). Place in a blender (or magic bullet, or food processor, etc.) with cilantro and blend. Return to sauce pan and add remaining spices. Turn heat down to very low and simmer for 10 minutes.

Serving Size: Makes 6 servings (approx 1/4 - 1/3 cup each)

Number of Servings: 6

Recipe submitted by SparkPeople user AMBERMN81.

TAGS:  Vegetarian Meals |

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